Can you believe that Thanksgiving is tomorrow?! Food, football, family, it’s pretty much the best. If you are celebrating then I hope you have fun and stay safe! If you are still looking for a yummy dessert to share with friends and family, then you’re in luck! Today I’m sharing an easy pumpkin pie bite you can make. These are the second thing I made in addition to the Turkey Stuffing Bites I made for our Thanksgiving play date.
I wanted to make these a bit different, so I started off with a snickerdoodle cookie as the “pie crust”. I’m sure any recipe will do, but I’ll give you the one I use (check out the recipe below). I’ve been making these as part of my Christmas cookies for a while now, and I honestly have no idea where the recipe came.
After making the cookie dough you press it into a greased mini muffin tin, and bake it for about 10 minutes. Once you take it out, you will have to press the dough down again so that it forms a cup.
Now it’s time to fill that up with the “pie filling”. It’s made with pumpkin puree (I used fresh, but you can use canned), pudding, powder sugar, spices and cool whip. After mixing everything up, just pipe it into the cup!
- 1/2 cup butter
- 1/2 cup vegetable shortenning
- 1 1/2 cups sugar
- 2 3/4 cups flour
- 2 tsp cream of tatar
- 1 tsp baking soda
- 1/4 tsp salt
- cinnamon and sugar
- 1 1/2 cups pumpkin puree
- 1 package (3.5oz) vanilla pudding
- 1 tsp pumpkin pie spice
- 1/2 cup powder sugar
- 8 oz whipped topping
- Cream butter, shortening and sugar together then beat in eggs.
- In a separate bowl mix the flour, cream of tartar, baking soda, and salt. Mix into the wet ingredients.
- Roll dough into balls and roll in a cinnamon sugar mix. You can then bake them as cookies, or press them into a greased mini muffin tin to make snickerdoodle cups.
- Bake at 375 degrees for 10 minutes.
- Mix pumpkin puree, pudding, and pumpkin pie spice together.
- Beat in powder sugar.
- Fold in whipped topping.
- Pipe into cooled cookie cups and enjoy!
Really, this is so easy to make, and turns out great! I love how the pumpkin filling tastes with the snickerdoodle crust.
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